The grapes are harvested by hand and a first sort takes place straight off the vine. The grapes are then transported to the cellars in 250-litre crates.
For the first vintage under the ownership of Bruce Jackson and Irina Krasovskaya in 2014, the grapes were harvested over a period of three weeks to respect the diversity of the grape varieties and their various stages of ripeness.
The grapes are delivered from the storeroom to the de-stemmer on a vibrating table and are sorted carefully. They are sent to the vats by peristaltic pump to avoid damaging them and they are then crushed above the vats.